Preparation

Almond Crumble
Blend all of the ingredients together in a stand mixer fitted with the paddle
attachment until the mixture becomes crumbly. Refrigerate until ready to use.

Cherry Filling
Preheat the oven to 325°F. In a large bowl, mix together all of the
ingredients except the butter using a rubber spatula. Transfer the cherry
mixture to a 10 by 7-inch baking dish. Dot the top of the mixture with the
butter. Cover with the almond crumble and bake until golden brown and bubbly,
45 minutes to 1 hour.

Whipped Ricotta
In the bowl of a stand mixer fitted with the whisk attachment, whip the
ricotta with the lemon juice, vanilla, and salt until light and smooth. Serve
alongside the warm crumble.

A native of Switzerland, Daniel Humm began his culinary training at a young age and went on to cook in many of the finest Swiss hotels and restaurants. Humm earned his first Michelin star at the age of twenty-four as the executive chef at Gasthaus zum Gupf in the Swiss Alps. In 2003, he moved to the United States and became executive chef at San Francisco's Campton Place, where he recieved four stars from the San Francisco Chronicle. Three years later he became executive chef of Eleven Madison Park.

Hailing from Sleepy Hollow, New York, Will Guidara has been immersed in the restaurant industry since the age of thirteen. He is a graduate of the school of hotel administration at Cornell University and attended culinary school in the north of Spain. Guidara trained in the dining rooms of Tribeca Grill, Spago, and Tabla and opened the restaurants at the Museum of Modern Art before becoming general manager of Eleven Madion Park in 2006.

Under Humm and Guidara's leadership, Eleven Madison Park recieved four stars from the New York Times, earned three Michelin Stars, and was given a coveted spot on the San Pellegrino list of the World's 50 Best Restaurants. The restaurant has also recieved six James Beard Awards, including Oustanding Chef and Outstanding Restaurant in America. In 2011, Humm and Guidara purchased Eleven Madison Park and, in early 2012, went on to open the food and beverage spaces at the NoMad Hotel. They are also the authors of Eleven Madison Park: The Cookbook.

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Recent Review

I do not feel this recipe is well conceived. I made it with fresh sour cherries last night and there is way too much salt in it. You should not put any salt in the cherry filling and perhaps a half teaspoon will do in the almond topping, but certainly not a teaspoon. Also 2 teaspoons of vanilla extract for the cherries is too much. Perhaps one teaspoon will do, however, I would eliminate the vanilla all together, and instead, would add a bit of almond extract to the topping. Perhaps a bit of cinnamon would work in the cherries. Also, I would replace some of the flower and almond flower with some rolled oats.